Baguettes using LIEVITO MADRE DUO
Baguettes using LIEVITO MADRE DUO — an IREKS recipe. Uses Lievito Madre Due 10 kg.
- mixing time (spiral mixer)
- 4 + 6 min
- dough temperature
- 26-27 °C
- bulk fermentation time
- 30 min
- scaling weight
- 0.350 kg
- intermediate proof
- 10 min
- final proof time
- 12-18 h
- final proof temperature
- 5 °C
- final proof relative humidity
- 80 %
- baking temperature
- 230 °C
- baking time
- 25-27 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour type 550 | 10 kg |
| Lievito Madre Due 10 kgLievito Madre DUO | 0.4 kg |
| Salt | 0.2 kg |
| Water, approx. | 7 kg |
Method
After the bulk fermentation time, scale the dough pieces, mould slightly round, process into baguettes and fold in cloths.
Place into the refrigerator at 5 °C and store overnight.
The next day, bring the dough up to the temperature in the room for approx. 30 minutes, place on setters, cut and bake giving steam.
Open the damper 5 minutes before the end of the baking time.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.